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🍽️ Cheese Dumplings with Carrots and Hollandaise

480 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• baguette 1 pc.
• parsley, fresh 20 g
• lemons 1 pc.
• butter 4 tbsp
• milk 350 ml
• eggs 3 pcs.
• mountain cheese 200 g
• salt pinch
• pepper, black ground pinch
• white wine, dry 100 ml
• rapeseed oil 300 ml
• oil 4 tbsp
• carrots 6 pcs.
• vegetable broth 150 ml

Instructions

1. 1. Halve the onions and peel them. Cut them into small cubes.
2. 2. Cut the bread into small cubes as well.
3. 3. Wash the parsley thoroughly and let it drain well.
4. 4. Pluck the parsley leaves from the stems and chop the leaves finely.
5. 5. Set aside the parsley stems for later.
6. 6. Wash the lemon and cut it in half.
7. 7. Squeeze the juice from the lemon.
8. 8. Melt one tablespoon of butter in a frying pan over high heat.
9. 9. Add half of the onions to the hot butter.
10. 10. Sauté the onions for about two minutes until they are translucent.
11. 11. Mix the bread with the onion-butter mixture in a bowl.
12. 12. Stir the milk into the bread-onion mixture.
13. 13. Let the mixture cool down until it is lukewarm.
14. 14. Add one egg, the chopped parsley, and the alpine cheese to the mixture.
15. 15. Knead the ingredients well until a dough forms.
16. 16. Season the dough with salt and pepper.
17. 17. Let the dough rest for 15 minutes.
18. 18. Shape the dough into rolls.
19. 19. Wrap the rolls in cling film.
20. 20. Bring about three liters of water to a boil in a pot.
21. 21. Place the foil-wrapped bread rolls into the boiling water.
22. 22. Cook the dumplings for about 18 minutes.
23. 23. Put the white wine, three tablespoons of lemon juice, the parsley stems, and the remaining onions into a pot.
24. 24. Bring the liquid to a boil.
25. 25. Let the mixture simmer for about 10 minutes.
26. 26. Reduce the liquid to about half.
27. 27. Let the liquid cool down slightly.
28. 28. Remove the parsley stems from the liquid.
29. 29. Bring about two liters of water to a boil in another pot.
30. 30. Separate one egg into a metal bowl.
31. 31. Separate one egg into a metal bowl. Whisk the egg yolk with a whole egg.
32. 32. Add the reduced white wine to the egg mixture.
33. 33. Place the metal bowl over the boiling water (bain-marie).
34. 34. Stir the mixture constantly.
35. 35. Add rapeseed oil slowly.
36. 36. Continue stirring until the sauce becomes thick.
37. 37. Season the Hollandaise with salt, pepper, and lemon juice.
38. 38. Keep the sauce warm.
39. 39. Clean the carrots and peel them.
40. 40. Cut the carrots into cubes.
41. 41. Heat two tablespoons of oil in a frying pan over high heat.
42. 42. Fry the carrots for about four minutes.
43. 43. Season the carrots with salt and pepper.
44. 44. Deglaze the carrots with vegetable broth.
45. 45. Simmer the carrots until soft for about five minutes.
46. 46. Add one tablespoon of butter and mix everything well.
47. 47. Slice the dumpling roll into slices.
48. 48. Heat two tablespoons of oil in a frying pan over high heat.
49. 49. Fry the dumpling slices for about three minutes until golden brown.
50. 50. Plate the carrots with the broth.
51. 51. Place the Hollandaise in the center of the plates.
52. 52. Place two to three dumpling slices on top of the Hollandaise.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 48 g